Three-in-one braised vegetables
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 400g ready-trimmed Brussels sprouts, halved
- 2 large carrots, sliced on the diagonal
- 1 chicken stock cube
- 25g butter
- 100g frozen peas
Method
-
Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
-
Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
-
Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.
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